Best 9 Crock Pot Low Fat Refried Pinto Beans Recipes

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Do you crave the creamy, savory deliciousness of refried pinto beans without the added fat? Look no further! This article presents the ultimate guide to creating the most flavorful low-fat refried pinto beans using the convenience of your crock pot. Whether you're a seasoned crock pot enthusiast or a beginner in the kitchen, we'll take you on a culinary journey to create a guilt-free indulgence that will satisfy your taste buds and keep you coming back for more.

Check out the recipes below so you can choose the best recipe for yourself!

SLOW COOKER REFRIED PINTO BEANS



Slow Cooker Refried Pinto Beans image

Slow Cooker Refried Pinto Beans are the perfect side dish to serve with all your favorite Mexican meals! Just throw soaked pinto beans in a slow cooker with onion, garlic, and spices, then when they're soft, mash or blend them to smooth, creamy perfection!

Provided by Flavorful Eats

Categories     Side Dish

Time 20h15m

Number Of Ingredients 12

1 lb. dried pinto beans
1 yellow onion (chopped)
3 garlic cloves (chopped)
1 jalapeno (chopped)
2 tsp. cumin
2 tsp. smoked paprika
2 tsp. chili powder
1/2 tbsp. salt
1 bay leaf
black pepper
4 1/2-5 cups water
1 1/2 cups shredded cheddar or Mexican cheese blend (optional)

Steps:

  • Cover dried beans with enough water that they can expand and still be covered in water, and soak overnight.
  • Drain beans and add them to a slow cooker with all the other ingredients, except the cheese. Stir to combine. Cook on low for 8-10 hours, or on high for 5 hours.
  • If there is a lot of liquid leftover, use a cup to scoop some out, setting it aside in case you need to add some back after blending. Using an immersion blender, blend the beans until almost smooth. I like a little texture, so I don't blend them perfectly smooth. If too thick, add a little bit of the water back to the beans and combine.
  • OPTIONAL: For creamier beans, I like to mix in some shredded cheddar or a Mexican blend of shredded cheese after they've been blended. Serve and enjoy!

CROCK-POT REFRIED BEANS RECIPE



Crock-Pot Refried Beans Recipe image

Dried pinto beans are cooked with delicious seasonings for several hours until tender and then mashed into yummy "refried" beans...without the frying!

Provided by Crock-Pot Ladies

Categories     Side Dishes

Time 8h10m

Number Of Ingredients 8

3 Cups Dry Pinto Beans (sorted to remove stones and rinsed)
1 Medium Yellow Onion (peeled and diced)
1 Medium Jalapeño Pepper (seeded and diced fine)
3 Cloves Garlic (minced)
5 Teaspoons Kosher Salt
1 Teaspoon Freshly Ground Black Pepper
½ Teaspoon Ground Cumin
9 Cups Water

Steps:

  • Place all ingredients in a 5 - 6 quart slow cooker and stir to combine.
  • Cover and cook on HIGH for 8 hours, adding more water if needed to keep the beans in the cooking liquid as they cook.
  • Once the beans have cooked and are tender, strain them, reserving the cooking liquid.
  • Mash the beans with a potato masher (or the paddle attachment of a stand mixer), adding a little bit of the reserved cooking liquid as needed to get the desired consistency.

Nutrition Facts : Calories 260 kcal, Carbohydrate 47 g, Protein 16 g, Fat 1 g, SaturatedFat 0.2 g, Sodium 1476 mg, Fiber 12 g, Sugar 2 g, UnsaturatedFat 0.5 g, ServingSize 1 serving

REFRIED BEANS WITHOUT THE REFRY



Refried Beans Without the Refry image

Refried beans are simple to make when cooked in a slow cooker. This recipe will yield flavorful, fat-free refried beans seasoned with garlic, jalapeno, and cumin.

Provided by CHEFCLAUDE

Categories     Side Dish     Beans and Peas

Time 8h15m

Yield 15

Number Of Ingredients 8

1 onion, peeled and halved
3 cups dry pinto beans, rinsed
½ fresh jalapeno pepper, seeded and chopped
2 tablespoons minced garlic
5 teaspoons salt
1 ¾ teaspoons fresh ground black pepper
⅛ teaspoon ground cumin, optional
9 cups water

Steps:

  • Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and stir to combine. Cook on High for 8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
  • Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.

Nutrition Facts : Calories 139.4 calories, Carbohydrate 25.4 g, Fat 0.5 g, Fiber 6.2 g, Protein 8.5 g, SaturatedFat 0.1 g, Sodium 784.7 mg, Sugar 1.2 g

SLOW COOKER PINTO BEANS



Slow Cooker Pinto Beans image

These beans turn out fabulous in the slow cooker! I developed this recipe after finding too many hard beans after cooking with a pot on the stove.

Provided by Corena

Categories     Main Dish Recipes     Pork     Ham

Time 13h20m

Yield 8

Number Of Ingredients 11

1 pound dried pinto beans
1 onion, chopped
¾ green bell pepper, diced
2 celery ribs, chopped
3 cloves garlic, chopped
1 pound Black Forest ham, cubed
1 teaspoon ground cumin, or to taste
1 tablespoon dried oregano, or to taste
2 bay leaves
1 tablespoon lard
5 cups chicken broth, or as needed to cover

Steps:

  • Cover pinto beans with water in a large bowl; allow beans to soak overnight.
  • Place onion, green bell pepper, celery, garlic, Black Forest ham, soaked pinto beans, cumin, oregano, bay leaves, and lard in a slow cooker.
  • Pour enough chicken broth into the slow cooker to cover the other ingredients.
  • Cook on High until beans are very tender, 5 to 6 hours.

Nutrition Facts : Calories 365.6 calories, Carbohydrate 38.2 g, Cholesterol 36.4 mg, Fat 13.5 g, Fiber 12.8 g, Protein 23.5 g, SaturatedFat 4.6 g, Sodium 1348.4 mg, Sugar 2.3 g

CROCK POT LOW FAT REFRIED PINTO BEANS



Crock Pot Low Fat Refried Pinto Beans image

Easy to make low-fat refried beans are a family favorite of ours. No one in our how will even touch canned refried beans anymore. We use the beans whole or put them in a Cusinart. All measurements listed below are approximate. I normally just season to taste.

Provided by vmcintee

Categories     Low Cholesterol

Time 6h5m

Yield 6-10 serving(s)

Number Of Ingredients 7

1 (8 ounce) bag dried pinto beans
1/4 yellow onions or 1/4 white onion, finely chopped
1 teaspoon cumin
2 teaspoons garlic powder
1 teaspoon chili powder
2 teaspoons salt
1/2 teaspoon red pepper flakes

Steps:

  • Soak beans overnight or for 8 hours. Discard floating beans and beans that are cracked.
  • Rinse beans thoroughly under cold water. Add beans to Crockpot, cover with 1" of water.
  • Add salt - approximately 1 tablespoon.
  • Add approximately 1 teaspoon of garlic & chili powders.
  • Add 1 1/2 (approx) of cumin.
  • Sprinkle red pepper flakes.
  • Cook on low 4-6 hours or until beans are tender.
  • Once beans are done transfer some of your beans to the Cuisnart. Add some of your cooking water. Mix until blended.

Nutrition Facts : Calories 140.5, Fat 0.7, SaturatedFat 0.1, Sodium 788.5, Carbohydrate 25.5, Fiber 6.3, Sugar 1.1, Protein 8.5

SLOW-COOKER PINTO BEANS



Slow-Cooker Pinto Beans image

If you have yet to cook beans from scratch and own a slow cooker, this is the recipe for you! It comes together with pantry ingredients, requires minimal prep and thanks to the slow cooker, you'll be rewarded with plump, perfectly tender beans with almost zero hands-on time. (Navy beans would also work well here.) Seasoned with warm spices and pickled jalapenos, they are a great side dish. Or serve them over rice or with warm tortillas as a meal.

Provided by Food Network Kitchen

Categories     side-dish

Time 8h10m

Yield 6 servings

Number Of Ingredients 11

1 pound dried pinto beans, rinsed and picked over (see Cook's Note)
48 ounces low-sodium chicken broth (or one 32-ounce carton plus 2 cups water)
One 8-ounce jar mild or hot diced pickled jalapeños
2 tablespoons dried oregano
1 tablespoon ground cumin
3 cloves garlic
2 dried bay leaves
1/4 cup cilantro leaves plus 1/4 cup chopped cilantro stems, optional
Kosher salt
3/4 cup shredded sharp Cheddar or crumbled Cotija or queso fresco
1 lime, cut into wedges

Steps:

  • Put the beans, chicken broth, pickled jalapeños and brine from the jar in a 4-to-7-quart slow cooker. Stir in the oregano, cumin, garlic, bay leaves, cilantro stems if using and 1 teaspoon salt. Cover and cook on high until the beans are tender but still hold their shape, 8 to 10 hours.
  • Remove and discard the bay leaves. Use the back of a spoon to smash the garlic cloves, then stir them into the beans. Serve topped with the cheese, cilantro leaves and lime wedges.

MEXICAN STYLE CROCK POT REFRIED BEANS



Mexican Style Crock Pot Refried Beans image

These refried beans are velvety, ultra creamy, and packed with flavor. You won't believe how EASY they are to make! Just dump and go, and let the slow cooker do the work!

Provided by Kimber

Categories     Side Dish

Time 6h5m

Number Of Ingredients 8

16 oz dried pinto beans
6 cups chicken broth ((about 48 oz) or vegetable broth if vegetarian)
4 oz diced green chiles ((1 can))
1 onion (roughly diced)
8 cloves garlic (minced)
2 tsp ground cumin
2 bay leaves
salt (to taste)

Steps:

  • Rinse and sort the beans and sort any debris out. Then place the pinto beans in the bottom of the crock pot.
  • Add the broth, green chiles, onion, garlic, cumin, and bay leaves.
  • Cook on high for 5-6 hours.
  • Once the beans are tender, remove the bay leaves and use an immersion blender to blend until smooth and creamy.
  • Season with salt to taste.

Nutrition Facts : ServingSize 0.5 cup, Calories 110 kcal, Carbohydrate 20 g, Protein 7 g, Fat 1 g, SaturatedFat 1 g, Sodium 355 mg, Fiber 5 g, Sugar 1 g

REFRIED BEANS WITHOUT THE REFRY



Refried Beans Without the Refry image

Refried beans made simple in a crock pot...a great and low fat alternative to canned beans. If you like variety, black beans can be substituted for part of the pinto beans. Note: Since reviewers commented on the salt, I've reduced the amount. If you think this may still be too much salt for you, add it at the end and to your personal taste. Enjoy!

Provided by CaliforniaJan

Categories     Beans

Time 8h

Yield 14 serving(s)

Number Of Ingredients 8

1 onion, peeled and halved
3 cups dry pinto beans, rinsed
1/2 fresh jalapeno pepper, seeded and chopped
2 tablespoons garlic, minced
3 -4 teaspoons salt, adjust to personal taste
1 3/4 teaspoons black pepper
1/8 teaspoon ground cumin (optional)
9 cups water

Steps:

  • Place the onion, rinsed beans, jalapeno, garlic, salt pepper, and cumin into a slow cooker. Pour in the water and stir to combine. Cook on High for 8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
  • Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain the desired consistency.

Nutrition Facts : Calories 33.4, Fat 0.4, SaturatedFat 0.1, Sodium 571.7, Carbohydrate 6.5, Fiber 0.2, Sugar 0.4, Protein 2.5

SLOW COOKER REFRIED BEANS RECIPE



Slow Cooker Refried Beans Recipe image

These slow cooker refried beans are a fun twist on your favorite Mexican side dish. These refried beans are full of flavor and so easy to make.

Provided by Camille Beckstrand

Categories     Side Dish

Time 8h10m

Number Of Ingredients 16

1 onion (peeled and halved)
3 cups dry pinto beans (rinsed)
¼-½ jalapeno pepper (fresh, seeded and chopped (I used about 1/4 because I wanted my kids to eat it and not think it was too hot))
2 Tablespoons minced garlic
3 teaspoons salt
1¾ teaspoons fresh ground black pepper
⅛ teaspoons ground cumin (optional)
5 cups water
4 cups chicken broth
2 cups salsa
2 cups shredded colby jack cheese
2 cups shredded pepper jack cheese
8 ounces cream cheese (1 package)
16 ounces sour cream
2 Tablespoons chili powder
½ teaspoons ground cumin

Steps:

  • Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and chicken broth and stir to combine. Cook on High for 8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
  • Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.
  • Mix ingredients with the beans and let cook a couple hours longer so flavors can blend.

Nutrition Facts : Calories 489 kcal, Carbohydrate 38 g, Protein 23 g, Fat 28 g, SaturatedFat 16 g, Cholesterol 78 mg, Sodium 1532 mg, Fiber 9 g, Sugar 5 g, ServingSize 1 serving

Tips:

  • Use dried pinto beans for the most flavorful and economical option. If using canned beans, rinse and drain them well before using.
  • Soak the beans overnight or for at least 8 hours before cooking to reduce the cooking time. This step is optional but recommended.
  • Use a slow cooker with a 4-quart or larger capacity to ensure that the beans have enough room to cook evenly.
  • Add a bay leaf or two to the cooking liquid for extra flavor.
  • Season the beans with salt, pepper, cumin, chili powder, and garlic powder to taste. You can also add other spices, such as paprika, oregano, or cayenne pepper, to your liking.
  • Cook the beans on low for 8-10 hours or on high for 4-6 hours, or until they are tender and creamy.
  • Once the beans are cooked, mash them with a potato masher or immersion blender until they reach your desired consistency.
  • Serve the refried beans as a side dish or use them in other dishes, such as burritos, tacos, or enchiladas.

Conclusion:

This crock pot low-fat refried pinto beans recipe is a delicious and easy way to enjoy this classic Mexican dish. With just a few simple ingredients and a slow cooker, you can have a pot of creamy, flavorful refried beans ready to enjoy in no time. Serve them as a side dish or use them in other dishes for a healthy and satisfying meal.

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